Shucked: The Paperback

And so. Here we are, settled in to our new life in Nashville—maybe too comfortably, considering how little attention I’ve paid to the blog lately. It’s been 9 months, we’ve bought a house in the Sylvan Park area of town, and both Dave and I are feeling invested in our work. Charlie is a mad man, almost 2 years old and fully running the show in our household. Rex, the family dog, is happier than he’s ever been with his big fenced-in yard and air-conditioned house. It’s a good life in Tennessee. And we’re more than ready for visitors.

There is still so much to learn about this town. Both in the music and media worlds, Dave and I feel ever-so-slightly on the fringe. But when it comes to food, we’re making headway. The food writers in this town, especially, have taken us under their wings (thank you Thomas Williams, Chris Chamberlain, Jennifer Justus, et al) and we have discovered a number of fantastic little gems (putting together Nashville’s 50 Best Restaurants and ranking the top 10 for Nashville Lifestyles this spring didn’t hurt). Arnold’s, Prince’s Hot Chicken, the Catbird Seat, City House, Loveless Cafe… these are iconic for a reason. Need recs for your next visit? Shoot me a line and I’ll give you the greatest hits.

Plus, I’ve found the oyster bar. Not the oyster bar, since other restaurants in this town have oyster programs, but “the” in terms of the one that I’ll be frequenting for the selection, the service, and the atmosphere. The Southern Steak & Oyster (it’s right there in the name) has opened their arms wide to me and, more importantly, to Shucked. This past Monday, the restaurant invited me to guest host their “Oysters In The Round” event, a new program that puts their guests in a somewhat “round” room to eat and discuss a range of oyster varieties.

Fashioned after the songwriter “in the round” nights hosted all over town, the event turned into an educational and convivial one. There are plenty of oyster lovers in Nashville… now it’s time to get them access to more of this country’s incredible oysters. The Southern seems to be one of a few spots that are actively pursuing oyster education—both for their guests and their staff.

I was honored to work with them on this and hope we can turn it into a regular event (especially if they all end with a lineup of oyster shooters made with barrel-aged tequila and chartreuse).

The timing is right, too: Shucked officially hits the market as a paperback this Tuesday, July 2. I’m guessing this version stands as a more appropriate beach accessory than the hard cover—you know, in case you were looking for a beach read.

Things are picking back up on the book front, actually. I’ll be back in Boston for the Brooklyn Brewery Mash on July 14. Brooklyn Brewery works with Togather, a community of authors and readers, to present book events during their traveling beer series. Starting around 6 p.m. on Sunday, July 14, I’ll be joining Graham McKay of Lowell’s Boat Shop as well as the team from Island Creek upstairs at Eastern Standard Kitchen & Drinks to talk about the book and offer some fun commentary about life on the coast. If you’re in the area, I hope you’ll come out for a few oysters and a beer.